Mobile Food Food Recipes On Your Mobile Device

31Jul/14Off

Hungarian Noodles With Vegetarian Sausage

Hungarian Noodles With Vegetarian Sausage

Ingredients

  • 3 tablespoons olive oil
  • 6 -8 vegetarian sausages ( MorningStar or Boca are good)
  • 1 large sweet onion, quartered and thinly sliced
  • 1 (16 ounce) packages shredded mixed cabbage ( or 1 lb. you shred yourself)
  • 3/4 cup vegetable broth
  • 8 ounces wide egg noodles, yolk-free if desired ( 6 1/2 cups)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon poppy seed, as desired
  • paprika

Directions

  1. Bring large pot of lightly salted water to a boil for noodles.
  2. Meanwhile, in large, wide skillet, heat 1 tablespoon oil over medium heat.
  3. Add veg.
  4. sausage and cook, turning often, until browned on all sides, about 7 minutes.
  5. Transfer to plate.
  6. In same skillet, heat remaining 2 tablespoons oil over medium heat.
  7. Add onion, and cook, stirring often, until golden, about 8 minutes.
  8. Stir in cabbage and broth.
  9. Cover and cook, stirring occasionally, until cabbage is wilted and just beginning to brown lightly, about 10 to 12 minutes.
  10. While cabbage is cooking, add noodles to boiling water.
  11. Cook until just tender, about 10 minutes.
  12. Cut veg.
  13. sausage into 1/2-inch-thick rounds.
  14. Drain noodles well.
  15. Transfer to large serving dish.
  16. Add cooked cabbage, veg.
  17. sausage slices, parsley, poppy seeds, 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper.
  18. Toss gently but thoroughly to combine. Sprinkle with paprika to taste.
  19. Serve hot. Enjoy!
  20. Enjoy!
Read more: http://www.food.com/recipe/hungarian-noodles-with-vegetarian-sausage-65692
31Jul/14Off

Buttermilk Doughnuts Donuts

Buttermilk Doughnuts Donuts

Ingredients

  • 1 tablespoon dry active yeast
  • 1/2 cup warm water
  • 1/2 cup buttermilk
  • 3 tablespoons shortening, melted ( DO NOT use oil)
  • 3 tablespoons sugar
  • 2 1/2-3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • vegetable oil
  • 2 1/2 cups sifted powdered sugar
  • 1/4 cup milk

Directions

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
  2. Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
  3. Add enough remaining flour to make a soft dough.
  4. Turn dough onto a floured surface and knead several times.
  5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
  6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
  7. Heat 2-3 inches of oil to 375°F.
  8. (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
  9. Cook about 2 minutes or until lightly golden in color, turning once.
  10. Drain well on paper towels.
  11. Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
  12. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
  13. Cool on wire rack or serve warm.
Read more: http://www.food.com/recipe/buttermilk-doughnuts-donuts-91792
31Jul/14Off

Herbed Olive and Anchovy Dip

Herbed Olive and Anchovy Dip

Ingredients

  • 8 anchovies packed in oil, drained
  • 60 ml milk
  • 2 tablespoons olive oil
  • 1 slice white bread, chopped coarsely
  • 1 small red onion, chopped finely
  • 1 garlic clove, crushed
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 2 teaspoons fresh marjoram, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1/4 cup black olives, seeded and finely chopped
  • 1 1/2 tablespoons capers, drained and rinsed
  • 2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil, extra

Directions

  1. Combine anchovies and milk in small bowl, stand 10 minutes, drain well.
  2. Heat half of the oil in a large frying pan, cook bread, stirring, until browned lightly, remove from pan.
  3. Heat remaining oil in same pan, cook onion, garlic and herbs, stirring until onion is soft.
  4. Blend or process anchovies, bread, onion mixture, olives, capers, vinegar and juice until combined. With motor operating, add extra oil in thin stream, process until almost smooth.
  5. Serve with crusty bread.
Read more: http://australian.food.com/recipe/herbed-olive-and-anchovy-dip-206304
31Jul/14Off

Salt Grilled Chicken Thighs

Salt Grilled Chicken Thighs

Ingredients

  • 1 boneless chicken thighs, skin on
  • salt
  • pepper

Directions

  1. Butterfly the chicken, to get an even thickness and ensure fast cooking.
  2. Sprinkle both sides liberally with salt.
  3. Let stand, chilled, for 1 hour, then pat off any excess moisture with a paper towel.
  4. Heat a non stick (or cast iron) skillet over medium heat.
  5. Add chicken, skin side down. Cook until skin is golden brown.
  6. Turn over, and cook until chicken is cooked through.
  7. Remove from pan and let rest for a few minutes, then slice into bite sized pieces.
Read more: http://www.food.com/recipe/salt-grilled-chicken-thighs-461206
31Jul/14Off

Strawberry Preserves With Black Pepper and Balsamic Vinegar

Strawberry Preserves With Black Pepper and Balsamic Vinegar

Ingredients

  • 2 cups strawberries, trimmed and quartered ( about 1 pint)
  • 1 1/2 cups sugar
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons water
  • 1/2-1 teaspoon cracked black pepper (optional)

Directions

  1. In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.
Read more: http://low-cholesterol.food.com/recipe/strawberry-preserves-with-black-pepper-and-balsamic-vinegar-299881
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